Baked Chicken Dijon

Brenda V, a family fave

4 servings

4 boneless chicken breasts (skin removed)

Marinade:           5 teaspoons Dijon mustard

                                1 cup butter (1/2 cup)-you can get by with half this amount

                                1 clove garlic, minced OR ½ -1 teaspoon bottled minced garlic

 Melt butter in a pan over low heat.  Add garlic.  Simmer on low heat for 5 minutes.  Blend in mustard, stirring well.  Remove from heat and let cool enough to touch but not solidify.  Whip vigorously until mixture thickens.

Breading:             2 Tablespoon fresh parsley, minced

5 Tablespoons Parmesan cheese, shredded

1 ½ cup panko bread crumbs (these are very fine bread crumbs)

Mix parsley, cheese, and bread crumbs together, blending well.

Dip chicken breast in butter mixture, coating all surfaces, then breading mixture, packing crumbs onto chicken to coat well.

Place chicken breast on sheet pan and bake at 350 degrees for 15-20 minutes.  Chicken should be lightly browned and moist inside.  Top with finely shredded Parmesan cheese.

Serve with Dijon mayonnaise:  1 part Dijon to 2 parts mayonnaise.